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Tuesday 03 November 2026 19:00:57 GMT

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Creamy White Chicken & Spinach Lasagna Layers of tender chicken, creamy ricotta, fresh spinach, lasagna noodles, and a rich homemade white sauce make this cheesy baked lasagna a comforting family dinner. Ingredients Chicken & Spinach 4 cups cooked chicken, shredded 5 oz fresh baby spinach 1 medium onion, chopped 3 garlic cloves, minced 1 tbsp olive oil Creamy White Sauce 4 tbsp unsalted butter ⅓ cup all-purpose flour 2½ cups chicken broth 1½ cups half-and-half 2 tsp sea salt ½ tsp black pepper Ricotta Mixture 15 oz ricotta cheese 2 cups shredded mozzarella cheese, divided ¼ cup grated Parmesan cheese 1 large egg ¼ cup fresh parsley, chopped For Assembly 9–11 lasagna noodles Directions Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Cook the lasagna noodles in salted boiling water until al dente. Drain and cool them with cold water to stop the cooking and keep them from sticking. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until softened. Add the butter. Once melted, stir in the flour and cook for about 3 minutes. Gradually whisk in the chicken broth and half-and-half. Add the salt and black pepper, then simmer while stirring until the sauce thickens. Stir in the minced garlic and baby spinach. Cook just until the spinach wilts, then remove from the heat. In a separate bowl, combine the ricotta, 1 cup mozzarella, Parmesan, egg, and chopped parsley. Spread a thin layer of spinach white sauce over the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the shredded chicken and one-third of the spinach sauce. Repeat with another layer of noodles, the remaining ricotta mixture, remaining chicken, and another third of the sauce. Finish with the final noodles and remaining creamy spinach sauce. Sprinkle the reserved 1 cup mozzarella evenly over the top. Cover with foil and bake for 45 minutes. Remove the foil and broil for 2–3 minutes, until the mozzarella is bubbling and lightly golden. Let the lasagna rest for 20–30 minutes before slicing. Finish with fresh parsley. Prep Time: 30 minutes Cooking Time: 48 minutes Resting Time: 20–30 minutes Total Time: About 1 hour 40 minutes Servings: 8–10

Creamy White Chicken & Spinach Lasagna Layers of tender chicken, creamy ricotta, fresh spinach, lasagna noodles, and a rich homemade white sauce make this cheesy baked lasagna a comforting family dinner. Ingredients Chicken & Spinach 4 cups cooked chicken, shredded 5 oz fresh baby spinach 1 medium onion, chopped 3 garlic cloves, minced 1 tbsp olive oil Creamy White Sauce 4 tbsp unsalted butter ⅓ cup all-purpose flour 2½ cups chicken broth 1½ cups half-and-half 2 tsp sea salt ½ tsp black pepper Ricotta Mixture 15 oz ricotta cheese 2 cups shredded mozzarella cheese, divided ¼ cup grated Parmesan cheese 1 large egg ¼ cup fresh parsley, chopped For Assembly 9–11 lasagna noodles Directions Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Cook the lasagna noodles in salted boiling water until al dente. Drain and cool them with cold water to stop the cooking and keep them from sticking. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until softened. Add the butter. Once melted, stir in the flour and cook for about 3 minutes. Gradually whisk in the chicken broth and half-and-half. Add the salt and black pepper, then simmer while stirring until the sauce thickens. Stir in the minced garlic and baby spinach. Cook just until the spinach wilts, then remove from the heat. In a separate bowl, combine the ricotta, 1 cup mozzarella, Parmesan, egg, and chopped parsley. Spread a thin layer of spinach white sauce over the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the shredded chicken and one-third of the spinach sauce. Repeat with another layer of noodles, the remaining ricotta mixture, remaining chicken, and another third of the sauce. Finish with the final noodles and remaining creamy spinach sauce. Sprinkle the reserved 1 cup mozzarella evenly over the top. Cover with foil and bake for 45 minutes. Remove the foil and broil for 2–3 minutes, until the mozzarella is bubbling and lightly golden. Let the lasagna rest for 20–30 minutes before slicing. Finish with fresh parsley. Prep Time: 30 minutes Cooking Time: 48 minutes Resting Time: 20–30 minutes Total Time: About 1 hour 40 minutes Servings: 8–10 "If this recipe made your favorites list, you'll love the 200+ more, dinner and desserts recipes that i share on my page, all in one place easy access organized and printable 🎉 🌟 my COOKBOOK on my page right under my profile picture ⬆️" #ChickenLasagna #WhiteChickenLasagna #SpinachLasagna #CreamyLasagna

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